Development of an All-Natural, Organic, Colorant, Preservants, and Sugar-Free Power Aid Drinks from <em>Aronia mitschurinii</em>

Aronia (Aronia mitschurinii) is a contender to be amongst the most lucrative superfruits due to its incredibly potent antioxidant capabilities and extremely high content of anthocyanins. The high tannin and sorbitol content, however, limit Aronia’s widespread use and popularity due to bitter aftertaste and potential indigestions if consumed in large amounts. This study attempts to overcome the drawbacks and take advantage of antioxidants by creating a marketable power aid drinks that uses Aronia juice as a base, with the capability to compete on the market with popular sports beverages by being the only all-natural, organic, sugar-, colorants-, and preservants-free power aid on the market that claims on its labels polyphenols, flavonoids, anthocyanins, and some beneficial cations such as magnesium, selenium, iron and zinc, along with traditional sodium and potassium. Creating a power drink from Aronia requires resolving challenges presented by notably astringent taste of tannins, as well as the associated health issues relating to the over-consumption of excess sorbitol. In addition to this, the incorporation of herbal teas, organic flavorings, other superfruits, and even juvenile ginger for variety of flavors allows for the amalgamation of various additional health benefits and valuable essential oils and vitamins into the drink. Alkaloids, saponins, and anthraquinones are among the phytochemicals whose presence has been confirmed by preliminary screening results in addition to antioxidants and minerals. Further quantitative analysis of created drink formulations has shown ample amounts of anthocyanins (35mg/g Cyanidin-3-Glucoside Equivalents), flavonoids (2mg/g Quercetin Equivalents), and polyphenols (21mg/g Gallic Acid Equivalents) – even after the pasteurization process. The formulations of drinks, full phytochemical characterization, and results of initial public surveys are presented in this paper.